Strawberry Ice Pops

From “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas” by Fany Gerson (Ten Speed Press, 2010).

• 4 cups fresh strawberries, hulled and cut into quarters
• 3/4 cup sugar
• 1/2 cup water
• 2 tablespoons freshly squeezed lemon juice

Combine strawberries and sugar in a bowl. Let sit until strawberries start releasing natural juices, 20 to 30 minutes. Place in a saucepan with the water over medium heat; simmer until they are slightly softened, about 5 minutes.

Transfer the mixture to a blender or food processor, add the lemon juice and puree until smooth; alternatively, you could leave some chunks in if you like.

Divide the mixture among conventional molds, add sticks and freeze until solid, about 6 hours. If using glasses or unconventional molds, freeze until the pops are beginning to set (11/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

Makes 8 pops.

Per serving: 92 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 23 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 0.4 g protein; 2 g fiber.